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This snack cake with pumpkin and spices is topped with an apricot-ginger glaze and sprinkled with toasted almonds.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl combine cake mix, pumpkin, water, egg product, canola oil, cinnamon and nutmeg. Mix according to cake mix package directions, using an electric mixer. Spread batter into prepared baking pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

  • In a small microwave-safe bowl, micro-cook spread on high (100% power) about 1 minute or until heated through, stirring halfway through cooking. Stir in ginger; cool slightly. Spread atop cake. Sprinkle with toasted almond slices.


Tips: Store cake in small individual airtight containers in the freezer. It's nice to have portion controlled dessert on hand.

Cake can be stored in the freezer for up to one month.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

175 calories; protein 2.9g; carbohydrates 31.6g; dietary fiber 1g; sugars 6.9g; fat 7.1g; saturated fat 1.5g; vitamin a iu 2408.9IU; vitamin c 3.4mg; folate 5.6mcg; calcium 24.3mg; iron 1.1mg; magnesium 15.8mg; potassium 83.7mg; sodium 232.6mg.